Cooking Index - Cooking Recipes & IdeasChicken Vindaloo - 2 Recipe - Cooking Index

Chicken Vindaloo - 2

Type: Chicken
Courses: Dressings, Starters and appetizers
Serves: 4 people

Recipe Ingredients

2 teaspoons 10mlCumin seeds - whole
1 teaspoon 5mlPeppercorns - black
1 teaspoon 5mlCardamom seeds
  Cinnamon - three inch stick
1 1/2 teaspoons 7.5mlWhole black mustard seeds
1 teaspoon 5mlWhole fenugreek seeds
5 tablespoons 75mlWhite wine vinegar
1 teaspoon 5mlSalt
1 teaspoon 5mlCayenne pepper
1 teaspoon 5mlBrown sugar - light
10 tablespoons 150mlVegetable oil
2 tablespoons 30mlYellow onions - peeled, cut in half (large) rings
6 tablespoons 90mlWater
  Ginger - fresh, peeled, 1 inch cube, coarsely chopped
10   Garlic cloves - , coarsely chopped
1 tablespoon 15mlCoriander seeds - ground
1/2 teaspoon 2.5mlTurmeric - ground
2 lbs 908g / 32ozChicken breast - no skin, no bone cut in bite-sized pieces
8 oz 227gTomato sauce
1/2 lb 227g / 8ozNew potatoes
  - peeled and quartered

Recipe Instructions

Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside. Heat oil in large saucepan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions with a slotted spoon and put them in a blender. Turn off the heat, but do not discard the oil.

Add about 3 tablespoons water (or more if necessary) to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the vindaloo paste. Put the ginger and garlic in a blender. Add about 3 tablespoons water and blend until you have a smooth paste. Heat the remaining oil in the saucepan over medium heat. When hot, add the ginger, garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds.

Add the chicken, a little at a time, and brown lightly. Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan. Stir and bring to a slight boil. Cover the saucepan, reduce heat to low and simmer for about an hour, or until potatoes are tender. Serve over rice.

The James Whitcomb Riley Cookbook


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.